Chorizo Sausage Rolls
We love making these for special occasions and they always go down well. But so moreish!
Such a quick a simple recipe, but you can experiment by adding to or changing the filling, or making the pastry as thick or thin as you like. I often like to use all butter shortcrust pastry, but most people seem to prefer puff! These are best left to cool slightly, but eaten while still warm. Otherwise, leave to cool, refrigerate, and eat within 2-3 days.
375g Puff Pastry
12 Thick Cumberland Sausages
75g Diced Chorizo
1 tsp Salt
1 tsp Pepper
2 tbsp Sesame Seeds
1 Egg
For the dip:
75ml Tomato Ketchup
1 tsp Worcestershire Sauce
Preheat oven to 200°C or 180°C fan.
Remove sausage meat from skins and place in a bowl with the chorizo, salt and pepper. Mix together, then divide into 2 equal amounts.
Roll out pastry and place sausage meat onto pastry in 2 rows.
Glaze the middle section, then roll pastry over the
sausage meat towards the middle.
Cut down the middle to separate the two rows. Divide into smaller rolls and transfer onto a baking tray.
Glaze sausage rolls with a beaten egg. Sprinkle the sesame seeds on top, then make slits in the top to allow the sausage meat to cook.
Place in the oven for 20-25 minutes.
Meanwhile,
mix the tomato ketchup with the Worcester sauce to make the dip.
Once cooked, remove sausage rolls from the oven and leave to cool.